Ingredients

• 1 cup of rinsed and dried canned
• 3 tablespoons ghee or oil divided
• 1 large yellow onion thinly sliced
• 2 bay leaves
• 1 teaspoon cumin seeds
• ½ teaspoon black peppercorns
• 1 teaspoon ginger grated
• 1 teaspoon garlic grated
• 2 green chillies slit into half (optional)
• ¼ teaspoon ground turmeric
• 1 teaspoon Kashmiri red chili powder or any mild red chili powder
• ½ cups water to pressure cook chickpeas 
• 1 teaspoon kosher salt
• 1 teaspoon garam masala

Rice 

• 2 cups long grain basmati rice
• 2 teaspoons kosher salt
• 2 cups water 
• ½ cup mint leaves chopped
• ½ cup cilantro chopped

Instructions

1. Wash and soak the rice for 20 minutes. Drain after 20 minutes and keep aside. Soak saffron in warm milk or water and reserve for garnish. 
2. Turn the Instant Pot to Saute mode and heat half of the ghee.
3. Add onions and saute for 10 minutes, stirring frequently until the onions are caramelized. Take out half of the onion and reserve for garnishing the biryani. Note: You can also use the air fryer for this step to make golden fried onions. 
4. Add the remaining ghee to the Instant Pot with half of the caramelized onions already in the pot. Add bay leaves, cumin seeds, and black pepper, and saute for 30 seconds. 
5. Add drained chickpeas, ginger, garlic, chilies, turmeric, red chili powder, garam masala, salt, and water. Mix well. 
6. Spread the chopped mint and cilantro evenly over the chickpeas. 
7. Add drained rice, salt, and water. Gently push all the rice under the water. Close the Instant Pot lid with the pressure valve to sealing. Pressure Cook for 6 minutes. Allow 5 minutes of natural pressure release.
8. Open the Instant Pot. Drizzle over milk infused with saffron. Garnish with the reserved caramelized onions and cilantro. Gently fluff the rice. 
9. Serve with cucumber raita and lime wedges.